A FOOD TRADITION
Singaporean Cuisine
A multicultural Singaporean hawker and home-cooking tradition shaped by Chinese, Malay, Indian, and other local influences.
Dishes linked to this cuisine
1–12 of 36
Bak Chor Mee
A Singaporean noodle dish of wheat noodles tossed with minced pork, soy-based seasoning, vinegar, mushrooms, and aromatic garnishes.
Bak Kut Teh
A hot Singapore-style pork rib soup featuring peppery garlic broth and tender pork ribs, often seasoned with soy sauce and aromatic spices.
Beef Hor Fun
A hot Singaporean stir-fried dish of broad rice noodles with tender beef, bean sprouts, savory soy and oyster sauces, and aromatic vegetables.
Cendol
A chilled Southeast Asian dessert of pandan-flavored rice-flour jelly, coconut milk, palm sugar syrup, ice, and often red beans.
Char Kway Teow
Char kway teow is a hot Singaporean stir-fried flat rice noodle dish with soy sauce, egg, pork, prawns, and cockles.
Chicken Rice
Singaporean chicken rice combines poached or roasted chicken with fragrant seasoned rice, chicken stock, soy sauce, ginger, garlic, and sesame oil.
Chilli Crab
Singaporean chilli crab consists of whole crab simmered in a sweet, savoury, tangy tomato-chilli sauce that is often finished with beaten egg.
Chwee Kueh
Chwee kueh is a steamed rice-flour cake topped with stir-fried preserved radish and served warm as a savoury Singaporean snack.
Curry Puff
Curry puff is a fried or baked wheat-flour pastry filled with spiced potato and onion curry.
Fish Ball Noodles
A Singaporean noodle dish of fish balls served with wheat noodles, savory broth or seasoning, and commonly soy sauce and greens.
Fish Head Curry
A Singaporean curry of fish head simmered in a spiced curry sauce with coconut milk, tamarind, aromatics, and vegetables.
gulai
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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.